homemade banana pudding
(1 rating)
This recipe is from Food & Wine and adapted from (DamGoodSweet) David Guas, a New Orleans native, remembers this comforting dessert from the buffet spreads at family funerals. lol My family enjoys this recipe year around. I like that it is made from scratch and made with banana liqueur.Hic+++
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(1 rating)
yield
6 servings
prep time
45 Min
Ingredients For homemade banana pudding
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5 lgegg yolks
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1/4 ccornstarch
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1/2 cgranulated sugar
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1/4 tspsalt
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2 cwhole milk
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3 Tbspbanana liqueur, optional
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2 tsppure vanilla extract
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2 Tbspcold unsalted butter
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1 cvanilla wafer cookies, coarsely ground (about 15)
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1/4 tspcinnamon
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1 Tbspmelted butter
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2 tspgranulated sugar
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2 lgbananas, coarsely chopped
How To Make homemade banana pudding
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1In a bowl. whisk the egg yolks with the cornstarch, the sugar and salt. Set aside. In a medium saucepan, bring the milk to a boil. Gradually whisk the milk into the egg yolk mixture until smooth. Transfer the pudding mixture to the saucepan and add the banana liqueur. Cook over moderate heat, whisking until the pudding is thick, about 3 minutes. Scrape the pudding into a bowl and whisk in the cold butter and vanilla. Cover with plastic and refrigerate until chilled, about 4 hours. Preheat oven to 325^. Line a baking sheet with parchment paper. In a bowl, combine wafers, cinnamon and remaining sugar and just a pinch of salt. Stir in the melted butter. Spread the crumble on the baking sheet, bake for 15 minutes, until lightly browned. Let cool. Spoon the chopped bananas into bowls. Top with the pudding, sprinkle with the crumble and serve right away. Oh So Good!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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